1/4 cup freshly squeezed orange juice
2 tablespoons white wine
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon, plus extra for garnish
4 apricots, skinned, halved, and pitted
3/4 cup Beecher's Honey Blank Slate
Soak the cedar planks in water for at least one hour before using them.
Place the apricots in a 9x13-inch baking dish. In a small bowl, combine the orange juice, white wine, lemon juice, vanilla, and cinnamon. Pour the mixture over the apricots. Cover and marinate for 30 minutes.
While the apricots marinate, prepare your grill by scraping it, oiling it, and heating it to low.
Place the apricots cut side up on the plank. Close the lid and grill for 12 to 14 minutes or until the apricots are hot and the cut side has caramelized. Remove from the heat.
To serve, place three apricot halves on a plate, cut side up. Spoon 1 tablespoon of Blank Slate into the center of each half. Sprinkle the extra cinnamon over the top.
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